Chop Suey - Chicken Stir Fry
Total Time
14 minutes
Prep Time
9 minutes
Cook Time
6 minutes
Rating
4.94 out of 5 stars
(122)
Ingredients
2 servings
- 180g (6oz ) chicken breast (, thinly sliced)
- 1/2 tsp baking soda / bi-carb (optional, Note 1)
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce (, or all purpose soy(Note 3)
- 1 tbsp Oyster Sauce (Note 4)
- 1 tbsp Chinese Cooking Wine (OR Mirin (Note 5)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup (185 ml) water
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves (, finely chopped)
- 1/2 onion (, sliced (white, brown, yellow)
- 5 - 6 stems choy sum (or other Asian greens)
- 1 medium carrot
- 1/2 cup sliced mushrooms (shiitake is authentic, but any will do)
- 1 cup bean sprouts
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Preparation
Step 1
"Velvet" Chicken (optional, Note 1)
Step 2
Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
Step 3
Prep Ingredients:
Step 4
Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
Step 5
Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
Step 6
Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
Step 7
Stir Fry:
Step 8
Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
Step 9
Add chicken, cook for 1 minute until the surface changes from pink to white.
Step 10
Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
Step 11
Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
Step 12
Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)
Step 13
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